Easy Turkey Chili | Gluten-Free

It’s officially feeling like fall in NY which means it’s the perfect time to start making chili again. I usually opt for turkey over beef to keep the meal on the lighter side. Chili is a great meal because you can prep the ingredients ahead of time. You can cook this on the stove or in a slow cooker. The recipe below works well when you’re short on time {or forgot to take out the slow cooker before work}.

Ingredients

1 lb. Turkey Chop Meat

3 Bell Peppers {I like mixing red, yellow and orange}

1 Hot Pepper {Remove most of the seeds to control the heat}

1 Small Onion

3/4-1 Cup Finely Chopped Carrots

2 Garlic Cloves, minced

1 14.5oz Cans of Unsalted Diced Tomatoes

2 14.5oz Cans of Kidney Beans

2 TBSP Tomato Paste

1/2 Cup Water

2 TBSP Chili Powder

1 TSP Paprika

1 TSP Cumin

1 TSP Corn Startch

1/2 TSP Garlic Powder

1/4 TSP Salt

1/8 TSP Black Papper

Pinch Cayenne Pepper {Omit if you don’t like much spice}

Scallions

Directions

Brown turkey in a Dutch oven and drain excess fat.

Chop onion, carrots, peppers and garlic. If you’re meal prepping, you can store these in a Pyrex container for 1-2 days.